JP3113122U - Refrigerated confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide food combining ice cream and confectionery dough that can be stored refrigerated.
[Solution] Ice creams containing gelatin are placed between the upper and lower skins, omelet skins, or waffle skins so that the sides are open. Sweets.
[Selection] Figure 1b

Description

  The present invention relates to a confectionery in which ice cream and a confectionery dough are combined.

Ice cream is a product obtained by processing “milk or food made from these ingredients as raw materials or freezing them as a main ingredient according to“ Ministerial Ordinance on Component Standards of Milk and Dairy Products ”. It is defined as “containing 3.0% or more (excluding fermented milk)”. Ice creams are classified into three categories, ice cream, ice milk, and lact ice, according to the content of milk solids and milk fat according to the ministerial ordinance. Among them, ice cream has a milk solid content of 15.0% or more and a milk fat content of 8.0% or more, and ice milk has a milk solid content of 10.0% or more and a milk fat content of 3.0%. As described above, lacto ice has a milk solid content of 3.0% or more.
Since ice cream is a food rich in milk components, it is generally a food that is stored and managed below freezing. The storage temperature of ice cream is normally maintained at −25 ° C. or lower by manufacturers, the room temperature of the freezer truck being delivered is maintained at −18 ° C. or lower, and the storefront showcase is designed at −20 ° C. Such a storage system requires a great deal of energy and cost for distribution, and thus requires a great burden on manufacturers and distributors.
On the other hand, for consumers, ice cream dissolves quickly when eaten, so it cannot be tasted slowly. In order to dissolve easily, ice creams are usually frozen and sold in a cup or in the middle of the skin. Or they are retailed individually in corn.
As a frozen dessert that can be distributed at normal temperature, it is a frozen dessert that can be distributed at normal temperature and frozen before eating. Patent Document 1 proposes a “frozen confectionery containing a food material for forming the product”. However, this frozen dessert is distributed in a liquid state at room temperature, and is frozen and eaten, which is different from ice cream.
JP-A-11-155490

  An object of the present invention is to provide a food that is a combination of ice cream and confectionery that can be refrigerated and preserved in a refrigerated manner while having a rich milk component and having the original milk and egg flavor of ice cream.

The present invention is a refrigerated confectionery in the form of a product in an open state so that a part of the horizontal side surface of the ice cream can be visually recognized. The main components are as follows.
(1) A refrigerated confectionery characterized in that ice cream containing gelatin is interposed between upper and lower skins so that the side faces are open.
(2) A refrigerated confectionery characterized in that an ice cream containing gelatin is wrapped in an omelet skin so that a part of the side surface is opened.
(3) A refrigerated confectionery characterized in that ice cream containing gelatin is wrapped in a waffle skin so that a part of the side surface is open.

The effects are as follows.
(1) A confectionery with an original structure in which ice cream containing gelatin that does not melt even at refrigerated storage temperatures is sandwiched from above and below with a glazed peel.
(3) Consumers can slowly enjoy delicious ice creams with plenty of milk ingredients.
(4) Since cup-shaped plastic containers and spoons are unnecessary, the amount of garbage is reduced.
(5) It is possible to provide a confectionery that blends the firmness and texture of dorayaki skin with the firmness of ice cream.

Ice creams used in the present invention are prepared by mixing fresh cream, egg yolk, milk, liquid sugar, gelatin, and other ingredients. Each raw material is blended as 30-60% for fresh cream, 5-25% for egg yolk, 10-40% for milk, and 0.5-2.5% for gelatin.
As a variation of ice cream, food ingredients such as various flavors can be added, spices such as vanilla and cinnamon, fruits, red beans, ginger, chocolate, tea, coffee, matcha, pumpkin, sweet potato, marron, coconut milk, sesame, yogurt Etc. can be illustrated.
The ice cream of the present invention does not need to strictly conform to the “Ministerial Ordinance on Milk and Dairy Product Component Standards”, and is similar to this, and is cold and chilled in a state containing many dense bubbles. .

  The ice creams of the present invention contain gelatin, so that even in a refrigerated state of about −18 to 5 ° C., the shape does not collapse and flow out, and even when eaten, it melts in a short time and flows down. Because there is no, it can be provided in the specifications of the swaying wind.

  It can be sandwiched by opening the top or bottom or part of the side using the skin of the skin, the omelet-like skin, or the waffle skin. It is a product to be provided sandwiched between dorayaki skin and the like, and it is not necessary to sell it at a low temperature such as −20 ° C. like ordinary ice cream, and it can be refrigerated at −10 to −5 ° C. Therefore, even if you eat immediately after purchase, the ice cream and skin are not hard, you can enjoy a taste and texture that harmonizes the hardness of both. And since it can slow down the time that it melts and flows down while eating, the risk of dirty clothes is reduced. It is a thing that can provide a new confectionery in such a form that ice creams can be visually recognized from the outside, such as a dorayaki style.

<Example 1 of ice cream>
It is an example of vanilla ice cream. First, make a claim anglaise. Add 5 egg yolks and 100g sugar in a bowl and mix with whisk until whitish. Mix 250ml of milk warmed in a pan (preferably enamel) until just before boiling, adding little by little to the mixed egg yolk and sugar. Transfer to a pan and heat slowly over low heat with a wooden spatula until thick. Next, add 600 ml of fresh cream, 650 ml of the above-mentioned creme anglaise, and 80 g of liquid sugar to the bowl and whip firmly. Further, add 300 ml of milk with 3.5% milk fat, a little vanilla beans and 25 g of powdered gelatin dissolved in 125 ml of water, and mix evenly. Pour into a container according to the application, and cool and harden under a temperature condition of −35 to −30 ° C.

<Ice cream example 2>
It is an example of vanilla ice cream. Add 600 ml of fresh cream, 650 ml of Pro Dash (an emulsified material combining fresh cream and butter with sugar and egg yolk, manufactured by Fuji Oil Co., Ltd.) and 80 g of liquid sugar, and whipped firmly. Further, add 300 ml of milk with 3.5% milk fat, a little vanilla beans and 25 g of powdered gelatin dissolved in 125 ml of water, and mix evenly. Pour into a container according to the application, and cool and harden under a temperature condition of −35 to −30 ° C.

<Ice cream example 3>
It is an example of chocolate ice cream. Add 600 ml of fresh cream, 650 ml of Pro Dash and 80 g of liquid sugar to the bowl and whipped firmly. Further, 300 ml of milk with 3.5% milk fat, 70 g of cocoa powder, and 25 g of powdered gelatin dissolved in 125 ml of water are added and mixed uniformly. Pour into a container according to the application, and cool and harden under a temperature condition of −35 to −30 ° C.

<Ice cream example 4>
This is an example of Kokura Ice Cream. Add 600 ml of fresh cream, 650 ml of Pro Dash and 80 g of liquid sugar to the bowl and whipped firmly. Further, 300 ml of milk with 3.5% milk fat, 250 g of boiled red bean paste, and 25 g of powdered gelatin dissolved in 125 ml of water are added and mixed uniformly. Pour into a container according to the application, and cool and harden under a temperature condition of −35 to −30 ° C.

<Ice cream example 5>
An example of sesame ice cream. Add 600 ml of fresh cream, 650 ml of Pro Dash and 80 g of liquid sugar to the bowl and whipped firmly. Further, 300 ml of milk with 3.5% milk fat, 70 g of sesame paste and 25 g of powdered gelatin dissolved in 125 ml of water are added and mixed uniformly. Pour into a container according to the application, and cool and harden under a temperature condition of −35 to −30 ° C.

An example of dorayaki-style confectionery with ice cream.
FIG. 1a shows a perspective view of the ice cream-containing dorayaki-style confectionery of this embodiment, and FIG. 1b shows a cross-sectional view of the ice cream-containing dorayaki-style confectionery.
In the present embodiment, ice cream 2 is sandwiched using dorayaki skin 1 of Japanese-style confectionery.
As the ice cream, the ice cream example 2 shown above was poured into a 6 cm diameter Sercle mold so as to have a thickness of about 10 mm during cooling, and cooled at −35 to −30 ° C.

  A conventional skin can be used as the skin of the skin. For example, the skin is as follows. Two eggs, sugar 100 g, honey 15 g, baking soda 2.5 ml, water 30 ml, and soft flour 120 g are used as raw materials. Add egg and sugar and stir lightly, add honey, add baking soda, add flour and mix so that there is no lumps, add water, mix further, and leave for about 30 minutes. prepare. Draw oil in a frying pan, pour the dough to a diameter of 8-9 cm, and bake it on a gas stove set at about 160 degrees for 3 and a half minutes and turn it over for 2 minutes. The finished skin is 12 sheets, and the thickness of the central part is finished to about 10 mm. In addition, the surface of the skin can be finished softly by baking while covering the lid.

Allow the skin to cool, place ice cream on one side, and then place the upper skin on top of it to lightly press it to complete the ice cream-flavored sweets.
This ice cream confectionery can be sold refrigerated as it is, or it can be frozen and sold.

An example of an omelet-style confectionery with ice cream.
FIG. 2a shows a perspective view of the omelet-style confectionery with ice cream of this embodiment, and FIG. 2b shows a cross-sectional view of the omelet-style confectionery with ice cream of this embodiment.
In this embodiment, an ice cream 22 is wrapped using an omlet sponge 21. The front and rear are open, and the center is kept from opening with the banding tape 25.
For ice cream, the ice cream example 2 shown above was poured into a 10 cm square cake mold so as to be about 10 mm thick at the time of cooling, cooled at −35 to −30 ° C., and cut into a width of 10 mm. It was.

  The production of omelet skin is based on 50 g of egg, 38 g of sugar and 17 g of wheat flour, and is adjusted by combining baking powder, swelling agent, stabilizer and water in an appropriate amount from a small amount. Stir well with egg, sugar and flour, add baking powder, swelling agent, stabilizer and water, and stir to make dough. An appropriate amount of this dough is spread on an iron plate and baked while adjusting so as not to burn with strong heat. The ice cream-containing omelet-style confectionery can be refrigerated and sold as it is, and can also be frozen and sold as in the first embodiment.

An example of a waffle cake with ice cream.
FIG. 3 shows a perspective view of the ice cream-containing waffle cake of this example.
In this embodiment, ice cream 32 is sandwiched between waffle skins 31.
As the ice cream, the ice cream example 2 shown above was poured into a small-sized Celcle mold having a major axis of 70 mm so as to have a thickness of about 10 mm during cooling, and cooled at −35 to −30 ° C.
For the production of the waffle skin, basically, the same raw material as that used in the dorayaki skin of Example 1 can be used. The manufacturing method is to pour the dough into a waffle mold and finish it into an oval mold with a long side of about 10 cm and a short side of about 6 cm.
The ice cream-containing waffle-like confectionery can be sold refrigerated as it is, or can be frozen and sold in the same manner as in Example 1.

Perspective view of dorayaki-style confectionery with ice cream of Example 1 Sectional view of dorayaki-style confectionery with ice cream of Example 1 The perspective view of the omelet-style confectionery with ice cream of Example 2 Sectional view of omelet-style confectionery with ice cream of Example 2 Perspective view of waffle-style confectionery with ice cream of Example 3

Explanation of symbols

1: Dorayaki skin 2, 22, 32, 42: Ice cream 21: Sponge 25: Banding tape 31: Waffle skin

Claims (3)

  A chillable confectionery characterized in that ice cream containing gelatin is interposed between the upper and lower skins so that the sides are open.   A chillable confectionery characterized in that ice cream containing gelatin is wrapped in an omelet skin so that a part of the side surface is opened.   A chillable confectionery characterized in that ice cream containing gelatin is wrapped in a waffle skin so that a part of the side surface is opened.